Lemon Herb Coconut Cream Chicken

Hello, all.

Today I was craving a new dish, something I don’t normally make for the hubby and I, so I took a look around the pantry and the fridge, and based on what we had, this is what I came up with. Lemon herb coconut cream chicken and summer veggies on the side! This dish is SO delicious and special diet friendly as always.


Lemon Herb Coconut Cream Chicken


-2 Boneless Skinless Chicken Breasts

-1 lemon

-1 yellow onion

-olive oil

-1 can coconut milk

-1 tsp dried parsley

-1 tsp garlic powder

-1 tsp dried thyme




  1. Place chicken breasts in a bowl of cold water and 1 tsp salt for an hour to brine. This will help the flavor of the dish!
  2. In a nonstick skillet, add onion, salt, pepper, parsley, garlic, and thyme. Drizzle olive oil and cook on medium heat until onion is starting to brown.
  3. Add brined chicken breasts face down in the skillet. Add a little oil if necessary. Cook chicken breasts for 7 minutes, or until the internal temp is 165. Flip halfway through.
  4. Take chicken out and set on a plate, leave the onion and herb mix in the skillet. Place skillet back on medium heat, add all the cream and 1/3 of the liquid from a can of coconut milk, and the juice of 1 lemon. Bring mixture to a boil, while stirring with a wooden spoon. (Scrape the bottom of the skillet while stirring to get all the flavor!)
  5. Once the mixture is brought to a boil, turn the heat down and simmer for about 5 minutes or until the sauce thickens.
  6. Add the chicken breasts back in the pan and let the sauce simmer with the chicken for about 5-7 minutes.
  7. Pour the sauce and chicken into a ramekin and garnish with extra herbs and lemon slices.

Bon appetit!

I served my chicken with sauteed green beans, local yellow squash, and some quinoa.


Let me know how yall enjoy this recipe!


Kitchen, Uncategorized

Classic Roasted Whole Chicken


A tender, juicy, roasted chicken with crispy skin is something everyone should know how to cook. I love roasting chickens because I can use them for so much more than just serving the chicken as-is. I like to shred the chicken and mix it with BBQ sauce, use some chicken for stir-fry, shred it up for soup, use the bones for broth, the possibilities are endless! So, I am going to share with you all how in my opinion, I make the best roast chicken.


Always use good quality meat. It really makes a difference. Due to my strict diet, I only eat meat from Rehoboth Ranch in Greenville, TX. They are pasture raised and fed an all natural diet. I put my chicken breast side down in a roasting pan. I sprinkle pink salt, black pepper, garlic powder, and here is the secret to my recipe: a drizzle of olive oil. To me, the little bit of olive oil mixes with the fats in the meat and contributes to it being juicy, and almost tastes buttery.


I cover my roasting pan with foil, and cook on 350 degree heat in the oven for an hour and a half. Then I uncover the pan, and roast the chicken for another hour ( or until the skin is crispy and the breast is white when cut into.) When the chicken is done, I set it on the stove to settle for about 15 minutes. After all of that, you should have a perfectly roasted chicken.


Tonight, I paired the chicken with some russet potato baked french fries, and some homemade barbecue sauce.


Enjoy! Let me know what your favorite meals using a whole roasted chicken are!